Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-12-22 DOI:10.1080/10498850.2022.2157689

H. Amin, N. Hamza, O. Ahmed

引用次数: 0

Abstract

ABSTRACT New processed food products from the conch were developed including dehydrated edible meat pieces (DM), instant dehydrated soup product (IS), and frozen hot smoked edible meat pieces (HM). Fresh conch brought from the Red Sea Coast, Egypt. All products had good sources of protein (up to 45% on a dry weight basis). All had high nutritional values, 373.9, 472.5, and 379.5 Kcal/100g for DM, IS, and HM products. The overall acceptability of the products was ranged from extremely like to very good even after storage. Total bacterial count, psychrophilic bacteria, and fungi counts were all at a safe level.

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埃及红海蜘蛛螺新制品的开发及其生物化学和微生物学评价

摘要以海螺为原料开发了新的加工食品，包括脱水食用肉片（DM）、即时脱水汤制品（IS）和冷冻热熏食用肉片。新鲜的海螺从埃及红海海岸带来。所有产品都有良好的蛋白质来源（干重高达45%）。DM、IS和HM产品的营养价值分别为373.9、472.5和379.5千卡/100克。即使在储存后，产品的整体可接受性也从非常好到非常好不等。细菌总数、嗜冷细菌和真菌计数均处于安全水平。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.